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Dessert

Spanish Biscuits

A sweet biscuit made with corn flour, orange sugar, egg yolks, butter, eau de vie d'Andaye, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Corn and orange work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 586 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Spanish Biscuits

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Dissolve the butter and whisk it with the orange sugar and egg yolks in a bowl for 10 minutes.

  2. Add the corn flour, eau de vie d'Andaye, and baking soda, then knead into a smooth paste.

  3. Let the paste rest for a while, then divide it into about 30 equal parts.

Shape and bake

  1. Roll each part into 4‑inch long ropes and braid three together to form a twist.

  2. Place the twists in rows on a slightly buttered baking sheet, brush with egg, and bake at 400°F (200°C) for 10‑12 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Corn + orangetop 11% of all pairs
    Smell alikemoderate
    Cooked together586 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Corn flour
Provides the main structure and the crumbly, tender body of the biscuit.
Egg yolks
Add richness and fat, and help bind the dough into a smooth paste.
Butter
Adds fat for tenderness and a rich, smooth crumb.
Orange sugar
Sweetens the dough and adds a citrus aroma.
Baking soda
Reacts to lighten the dough and help the biscuits rise and brown.

The step that matters

Baking the twists. Baking soda and egg wash brown the surface quickly, so the twists can darken or dry out if left too long at 400°F. Watch them closely near the end of the 10 to 12 minutes.

Swap the orange

How well each one fits the dish's main ingredients (corn, flour, sugar, egg, butter):

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against corn, flour, sugar, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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